Saturday, 29 September 2012

A PERFECT SUNDAY LUNCH

This is what I call a perfect sunday lunch. I truly love the way this lunch menu saves my time on a sunday and spend more time with my family. I marinate the chicken on saturday evening and leave it overnight. Sunday morning I prepare the naan dough and leave it to raise. In the meanwhile I keep everything ready for the salad. When it is lunch time I grill the chicken and at the same time prepare the naan and the salad within 30 minutes.


My favourite lunch menu




This menu is for the family of four. You can add or reduce the portions according to your needs.

Ingredients:

For the chicken tikka:

Chicken cut up pieces- 4

Greek yogurt/ thick curd- 1/2 cup

Garam masala powder- 1 tbspn

Chilly powder- 1 tspn

Turmeric powder- 1 tspn

Cumin seed powder/ jeera powder- 1 tspn( I like the flavour)

Ginger-garlic paste- 1tbspn.

Salt to taste


Method:

1. Mix all the ingredients with the chicken and let it marinate overnight in the fridge. If you have really thought of doing this on  the sunday morning then 1 and a half hours of marinating will do. Overnight marinating really makes the chicken juicy and yummy.

2. Preheat the oven for 10 minutes at 190 degree celsius.

3. Arrange the chicken in a greased baking tray and bake for 25 to 30 minutes until done.







Marinated chicken piece








Arranging the chicken pieces in the baking tray







Chicken tikka ready!





For the Naan: (Eggless and dry )

(Makes 10- 12 naans)


All purpose home baking flour- 4 cups

Dry yeast- 2 tspn

Sugar- 1 tspn

Cumin seeds/ jeera- 2 tspn

Salt to taste


Method:

1. Add the yeast to a bowl with little warm water with 1 tspn of sugar and mix well .

2. Keep it aside for 10  minutes for the yeast to raise.

3. Mix the flour, salt and cumin seeds in a bowl and add the yeast mix to the flour.

4. With extra little water knead and prepare the dough.

5. Allow the dough to raise for 1 hour and 30 minutes.

6. Prepare uniform sized balls and roll it to 1 cm thickness.


7. Heat the frying pan and place the rolled naans.

8. Cook until done.


For the salad:

Coarsely chopped lettuce leaves- 3 cups

Greek yogurt/ curd- 1/2 cup

Tomato- 2 (finely chopped)

Onion- 1 finely chopped

Salt to taste

Remove the moisture from the lettuce by placing in a muslin cloth. Add the tomato, onion, yogurt and salt and mix uniformly only when about to serve.



































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